Sous Chef (Internal Applicants Only)

Responsibilities

• Maintains a high level of guest satisfaction and quality standards.
• Ensures that each food order sent out is uniform, consistent and meets established standards.
• Observes and tests foods being cooked through various quality control methods (tasting, smelling, etc.).
• Ensures ongoing availability of supplies and food (or approved substitutions) in adequate time for preparation.
• Supervises and coordinates the activities of Cooks and other workers engaged in preparing and cooking foodstuffs including delegating prep work to kitchen personnel.
• Cooks and otherwise prepares food according to recipes.
• Ensures workers are adhering to established standards for food portions, sizes and methods of garnishing.
• Continually reviews kitchen operations for improvements in the food production area.
• May assist with coordinating banquets and other social functions.
• Follows all food safety, sanitation, and HACCP guidelines as applicable.
• May assist other food and beverage staff as needed.

Qualifications

• Exceptional guest service skills required.
• Two to five years of professional kitchen experience.
• One year in a supervisory capacity and experience in high volume cooking preferred.
• Culinary Arts/Associate’s degree (A.A.) or equivalent from two-year college or technical school; and two to five years related experience and/or training; or equivalent combination of education and experience.
• Must be knowledgeable in HACCP (Hazard Analysis and Critical Control Points) guidelines for food safety, sanitation and preparation.

Certificates, Licenses, Regulations

• Must be able to obtain and maintain a Class B gaming license from the Stillaguamish Tribal Gaming Agency and Washington State.
• Must be able to obtain and maintain a Washington State health card (food worker card).
• SERVSAFE certified preferred.

Physical Demands and Work Environment

• Constantly requires the ability to receive detailed information through oral and written communication.
• The position requires exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• Requires repetitive movement daily with sedentary work, occasional bending and crouching.
• There are no adverse conditions, but employee is exposed to tobacco smoke on a regular basis.
• This is a 24 hour, 7 days a week work operation.